Quiche Crust

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A great crust for quiches. use it with the artichoke, leek and ham quiche filling #200905 or your own favorite filling. from jan roberts-dominguez's the onion cookbook". i've included both her by-hand and food processor directions. preparation time includes chilling time."

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Steps

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Preparing the dough.

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By hand:.

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In a large bowl , mix the flour with the salt.

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Using a pastry blender or 2 knives , cut the butter and vegetable shortening into the flour until it resembles coarse meal.

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In a small bowl , whisk together the egg and ice water.

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Stirring with a fork , add only enough of this to the flour / butter mixture for the dough to start holding together.

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Food processor method:.

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Place the flour and salt into the work bowl of a food processor and pulse briefly.

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In a small bowl , whisk together the egg and ice water.

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As you pulse the machine , add only enough of the egg / ice water mixture through the feed tube for the flour / butter mixture to start holding together.

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Forming the crust:.

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Collect the pastry and form it into a ball on a lightly floured surface.

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Gently press the ball into a flat circle about 1 inch thick.

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Cover it with plastic wrap and chill for at least 20 minutes before rolling it out.

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It can be refrigerated overnight at this point or fro.

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Ingredients

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flour, salt, butter, vegetable shortening, egg, ice water